1, Toona sinensis
There is also a folk saying that "on March 8, you will eat Chinese toon buds". Every year in March of the lunar calendar, it is a good season for the listing of Toona sinensis buds. Toona sinensis can not only cook various special dishes, but also prevent and treat diseases. It is a natural green health food with the same origin of medicine and food.
Toona sinensis also contains protein, vitamin E, calcium, phosphorus, iron and other elements, which is the highest among vegetables. The buds of Toona sinensis can be made into various dishes, and its new branches and leaves taste the best. It is delicious and mellow, and it also has the effects of stimulating appetite, nourishing skin and keeping fit.
2. Spring bamboo shoots
When it comes to eating spring, I have to mention bamboo shoots. Spring bamboo shoots are crisp, tender and delicious, and can be chewed with fragrance and sweetness. They are known as the "first vegetarian product" and have been loved by people since ancient times. Scholars and gourmets are amazed at them, and there is a saying that "early adopters are all springing up". If carnivores are contemptuous, eating bamboo shoots is just the opposite.
The taste of bamboo shoots is considered to be elegant and meaningful. According to the current Chinese medicine, bamboo shoots have the effects of "benefiting nine orifices, dredging blood vessels, resolving phlegm and saliva, and promoting digestion and bloating".
3. Spring leek
Early adopters in spring, first spring leeks. In spring, the climate is cold and warm, so it is necessary to maintain the yang, and leeks are the most suitable for human yang. Leek contains essential oil, protein, fat and vitamins, and has the effects of invigorating stomach, refreshing and strengthening kidney. Spring leek is the best among leeks, and its taste is especially delicious. Its roots are as white as jade, its leaves are as green as emerald, and its fragrance is fragrant. Spring leeks can be eaten in a variety of ways, which can be served with meat, eggs, shrimp, cuttlefish and so on, and can also be used as stuffing for steamed dumplings. Add some spring leeks when frying mung bean sprouts or dried tofu, which is particularly fragrant and delicious.
4. Celery
Celery is definitely a good dish in spring, because it is cool and refreshing, which can lower blood pressure, reduce blood fat and clear internal heat. There are two kinds of celery, one is Tang Qin and the other is Xi Qin. If you prefer strong food, you can choose to eat Tang Qin, and use it to stir-fry meat slices or juice. The taste is even stronger and the therapeutic effect is stronger.
5, eating onions in spring can supplement vitamin C.
The content of vitamin C in onion is 10 times higher than that in apple and 2 times higher than that in citrus. Onion also contains allicin, which has a strong bactericidal effect.
Tips: 250 grams of garlic and 500 grams of scallion, chopped and boiled with 2000 ml of water, taken three times a day, with a teacup each time, can prevent influenza; If you have stomachache, hyperacidity and indigestion, you can mash 4 scallions and add 200 grams of brown sugar, which will be effective for several days.
6, spring sterilization can eat garlic
Garlic has a strong bactericidal ability. According to the latest research, garlic also has a certain brain tonic effect, and it is rich in vitamin B 1, which can resist the harm of radioactive substances to human body.
Tips: Do not eat raw food on an empty stomach; People with kidney, liver and bladder diseases should avoid eating during treatment; People with heart disease and habitual constipation should pay attention to eating less; Do not eat with honey.
In spring, we should eat more foods that warm and tonify the yang, and many seasonal vegetables can warm and tonify the yang. In addition, we need to mix food well so that it is healthier to eat. After reading this article, I believe everyone knows what to eat in spring. Action is better than action. Buy some healthy vegetables to eat.